Wednesday, February 19, 2014
Red lentil stew worth an inheritance
Healthy and nutritious, packed with protein and bursting with meaty flavor, these tiny legumes can make a filling meal. They come in a pretty variety of colors, but I’m particularly fond of red lentils, which cook up fairly quickly into a comforting stew. Or pottage, if an inheritance is at stake.
Not long ago, I built a pilaf-style dish with a mix of red lentils, lima beans and basmati rice cooked with aromatic flavors. Tonight I tried this approach without the rice and was delighted with the result, a quick and simple stew, satisfying and loaded with flavor.
To make enough for two, I rinsed 1/2 cup of red lentils very well in several changes of water, then set them aside to drain in a strainer while I browned 1 cup of sliced onions with about 1/2 tablespoon each of minced garlic and fresh ginger. When the onions were brown and aromatic, I stirred in the drained lentils, 1 cup of thawed frozen lima beans, and 1 cup water. I brought it up to a simmer and added another cup of flavoring mix made with 1 tablespoon tomato paste, 1 tablespoon chili sauce, a dash of soy sauce, 2 tablespoons of chopped green chiles and enough water to bring the total up to 1 cup.
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, for about 20 minutes or until the lentils are soft but retain their shapes and the liquid is absorbed. (Add a little water if needed.) Check seasonings and salt to taste only at the end of cooking.
Hey, Esau! What’ll you give me for a bowl of this delicious pottage?